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home > recipes > beverages > licor de petalos de rosas
Rose Petal Liqueur The most noteworthy Arab alchemists, including th philosophers Avicenna (11th century) and Averroes (12th century), used to distill wine to obtain alcohol. Their writings mention the distillation of rose water, spikenaard and many perfumes. In Valencia, roses are one of the basic pleasures of everyday life, decorating gardens, parks, and balconies. During local festivals millions of rose petals float through the air, aa symbol of happy abandon and good cheer. Rose petals are therefore the obvious choice as the essential ingredient in one fo the favorite local drinks and are also used in cakemaking. 8 oz insecticide-free fragrant red rose petals (about 24 roses) 2 1/2 cups confectioners' sugar with 6 drops vanilla extract added 1 cup water 24 insecticide-free rose-scented geranium leaves 1 teaspoon coriander (cilantro seeds) 2 1/4 cups orujo (similar to marc or grappa) Trim the roses around the calyx, removing the white part of the petals. Make a syrup by dissolving the sugar in the water over low heat for 5 minutes. Add the rose and geranium petals and the coriander. Cook over low heat for another 5 minutes, then remove from the heat, cover and leave to cool. Pour nto a sterilized container, add the orujo, and stir. Seal and store in a cool dark place for 1 month. After this time the liqueur is ready to be filtered and bottled.

Licor de Petalos de Rosas


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keyword: licor
keyword: petalos
keyword: rosas
ethnicity: spanish
recipes for beverages
recipes by rcoen
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(posted August 1, 2006)

Rose Petal
Liqueur

The most noteworthy Arab alchemists, including th philosophers Avicenna (11th century) and Averroes (12th century), used to distill
wine to obtain alcohol. Their writings mention the distillation of rose water, spikenaard and many perfumes. In Valencia, roses are one of the basic pleasures of everyday life, decorating gardens, parks, and balconies. During local festivals millions of rose petals float through the air, aa symbol of happy abandon and good cheer. Rose petals are therefore the obvious choice as the essential ingredient in one fo the favorite local drinks and are also used in cakemaking.

8 oz insecticide-free fragrant red rose petals (about 24 roses)
2 1/2 cups confectioners'
sugar with 6 drops vanilla extract added
1 cup water
24 insecticide-free rose-scented
geranium leaves
1 teaspoon
coriander (cilantro seeds)
2 1/4 cups orujo (similar to
marc or grappa)

Trim the roses around the calyx, removing the white part of the petals. Make a syrup by dissolving the
sugar in the water over low heat for 5 minutes. Add the rose and geranium petals and the coriander. Cook over low heat for another 5 minutes, then remove from the heat, cover and leave to cool. Pour nto a sterilized container, add the orujo, and stir. Seal and store in a cool dark place for 1 month. After this time the liqueur is ready to be filtered and bottled.


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